Shahi Paneer
Creamy, luxurious Indian paneer cheese in a rich tomato and cashew sauce infused with aromatic spices. A classic vegetarian curry that pairs perfectly with naan or rice.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Make cashew paste by soaking 1 cup cashews in hot water for 10 minutes, then blending with 0.5 cup water until smooth.
Step 2
Cut paneer into 2-cm cubes. Heat 1 tbsp ghee in a skillet and lightly fry paneer cubes until golden on edges, then set aside.
Step 3
Heat 2 tbsp ghee in a large pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.
Step 4
Add sliced onions and cook until golden and caramelized, about 8-10 minutes, stirring occasionally.
Step 5
Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant.
Step 6
Add turmeric powder and red chili powder, stir for 30 seconds to bloom the spices.
Step 7
Pour in tomato puree and cook for 5-7 minutes, stirring occasionally, until oil starts separating at the edges.
Step 8
Add cashew paste and stir well to combine. Cook for 2 minutes.
Step 9
Pour in water and bring to a simmer. Add garam masala and salt, then taste and adjust seasoning.
Step 10
Gently add fried paneer cubes to the sauce and simmer for 3-4 minutes.
Step 11
Remove from heat and stir in heavy cream until well combined.
Step 12
Sprinkle with fresh cilantro and crumbled kasuri methi. Serve hot with naan, basmati rice, or roti.
Tools you’ll need
- 12-inch skillet or non-stick pan
- large heavy-bottomed pan or kadai
- blender or food processor
- wooden spoon
- measuring spoons
- measuring cups
- knife and cutting board
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